How to make it

Cut potatoes into 1-inch pieces and place in medium saucepan. Peel garlic cloves and place in the saucepan with the potatoes; cover with water. Bring water to a boil. Reduce heat and simmer, covered, until potatoes are fork tender, about 15 minutes. Drain well and set aside. While the potatoes are cooking, place milk and butter in small saucepan over low heat. Cook and stir until milk is warmed and butter is almost melted. Place potatoes and garlic in a large bowl. Beat potatoes with an electric mixer set at low speed just until potatoes are mashed. Beat in warm milk-butter mixture and the sour cream until potato mixture is almost smooth. Blend parsley, rosemary and thyme into mashed potatoes mixture. Serve immediately.